Recipe: https://the-good-plate.com/?p=303324&preview=1&_ppp=a6584b4a2a
Learn how to debone a turkey
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[Music]
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good morning this morning i'm going to show you how to debone
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a turkey why would you want to debone a turkey well the
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thickest part of the turkey are the legs and thighs
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by the time the leg and thigh are thoroughly cooked
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the breast has likely dried out and become
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well nasty we don't want that to happen so that's why we're going to devote the turkey um there are some other really
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good reasons for doing that you get a nice this is introduce you
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and bertha say hi to everyone this is bertha she's 13 pounds and she's our victim today so the other reason why you
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want to do that is because a flat even
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turkey is going to cook evenly and when you have an evenly cooked turkey
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you have a nicely a nice turkey that everyone will enjoy so that's why we're
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going to do that and the other good thing about doing that is that it's really easy to slice
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and it presentation is lovely you can slice it at the table if you want it's not going to be fighting with you just
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slice and go okay so first things first
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gloves please wear gloves and i'm going to just kind of wipe my glove off a little bit
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here i have plenty of towels that's also a good idea to have that
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let's talk about knives we have scissors this little guy
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chef's knife small french knife and the most important one which is the
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boning knife and it's important to have your knives sharp so we're going to
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sharpen them
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i sharpen my knives quite frequently
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oops
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we're gonna leave the scissors alone okay put this aside
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knives over here scissors over here
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sometimes a turkey the turkey mature person will put a nasty
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plastic it's called a hawk device to keep the legs together
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i always remove that i like to do whatever i want to do with my legs including play with them so
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to take it off you just open up here and move bertha
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over here so you can see just move her and take that and you just take your scissors and cut it and it comes right
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out and i'll be right back we're going to oh no actually we could do like this
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okay so first thing i'm going to do is i'm going
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to take off the wings the reason why i'm going to do that
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is because i want to cook them separately and it just makes it a little bit easier to deal with so
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with the wing you want to look for the socket you can feel around for it it's the same thing
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as sucking on your arm pretend that you're looking at your arm and you can actually go like this
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and you'll hear a pop and you can feel it
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about here and that's where you should start cutting
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and you want to look for that ball and there's the ball right there
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one
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a little bit in order to get there
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that's the ball
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yeah there we go
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okay there's one
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around here
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[Music]
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and there's the first piece off
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okay
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i'm gonna cut this off this is i don't like the way that turned out and i'm not gonna put anything in there
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this is this would be great for the animals they'll be very happy
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since for some reason my turkey did not come with
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the liver and stuff like it usually does didn't come with the neck so that's the other reason i need these
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wings is because i need something to make stock with
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there it is there it is
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and we're going to cut around
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okay skin
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there we go and my skin
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there we go now
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this is the pope's nose it was well that's what my aunt called it the pope's nose is actually where they're
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there's a feather right there i'm going to cut that off
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okay and i'm going to cut this off
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just going to trim
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now we're going to loosen the skin just to make it easier to work with
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your hand in there here we go try not to rip it too much if you can
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but if you if you do that's okay we got a solution for that too
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and just you have to take a knife to it to loosen the membrane that's okay
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okay
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okay that makes things a lot easier to deal with now
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i want to deal with the back now is the time
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wipe your hands if you see that small furry creature in
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the back it's our dog oscar looking for something i'm sorry sweetie there's nothing for
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you right now i always keep a small bowl on the table or on the counter with me when i'm
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cooking and i use it for trash and i'm going to take a break now i will
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be back to show you how to cook uh rather devon the rest of this
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and you want to look for that ball and there's the ball right there
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one
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a little bit in order to get there
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the ball
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yeah there we go
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okay there's one
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right here
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[Music]
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and there's the first piece off
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okay
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i'm gonna cut this off this is i don't like the way that turned out and i'm not gonna put anything in there
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this is this will be great for the animals they'll be very happy
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since for some reason my turkey did not come
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with liver and stuff like it usually does didn't come with the neck so that's the other reason i need these
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wings is because i need something to make stock with
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there it is there it is
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this nice ball
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and we're gonna cut around
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okay skin
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there we go and my skin
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go now
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this is the pope's nose it was well it's my i called it the pope's nose is
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actually where they're there's a feather right there i'm gonna cut that off
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okay and i'm gonna cut this off
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just gonna trim
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now we're gonna loosen the skin just to make it easier to work with
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your hand in there here we go try not to rip it too much you can but
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if you if you do that's okay we got a solution for that too
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and just you have to take a knife to it to loosen the membrane that's okay
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okay
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okay that makes things a lot easier to deal with now
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i want to deal with the back now is the time
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wipe your hands if you see that small furry creature in
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the back it's our dog oscar looking for something i'm sorry sweetie there's nothing for
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you right now i always keep a small bowl on the table or on the counter with me when i'm
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cooking and i use it for trash and i'm going to take a break now i will
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be back to show you how to cook rather devon the rest of this
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and we're back okay we're going to
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work with the breast now gloves back on
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here we go
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okay here's our skin
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feel back anymore that you need to try to make any hole
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okay now you see the breastbone right there okay so we're gonna take our knife
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we're gonna cut along that breastbone
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try to keep cut as close to the bone as possible
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see
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you can use your knife to push it along
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and cut right here
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i have to cut that
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that's the tender
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just keep on going
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pushing
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the meat and now we're gonna do pop that out
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there we go
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all right
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i don't know if you can see this but there's this prairie brown creature who is begging me
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there is nothing for you sweetie right not not right now okay that's one side
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i'm going to take the other side
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cutting it on it
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we have to go underneath and cut okay
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as close to the bone as possible
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okay there's the heart bones
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okay
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and then you're gonna need to cut along here
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you get press separated
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and we're just going to take
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large knife start cutting in here
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there you go
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honey lots of bones cracking
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this piece is being extraordinarily difficult with me
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i'm getting close to the neck here
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there's the wishbone
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peace for the animals he'll be happy
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here we go sometimes you just have to
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get brutal there we go
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scissors
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it was giving me a hard time okay is that
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take out the backbone
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let's fall
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one and here is
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breast all right now
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and there's the neck
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if something falls off that's okay just put it
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over here so we can put it back together later
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all right now
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fell off eventually we're just going to take this
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if you want you can just go like that we're not doing that we are going to now
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deal with the legs we want to do this whole thing again
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just like we did with the wink okay
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getting the
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side
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peel around for it
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there's a the universe made a nice thing for you
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it'd mean a nice line that's where that phone is
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if you want to have
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we're going to take this guy out we're just going to go like this
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along the bone and kind of shave the meat off
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just like we did with the breast
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this part is kind of boring so i'm going to come back and show you the rest later
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okay we are
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going to take out this last leg and thigh okay see this ball right here this is the thigh bone that
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is the leg bone as you know my bone is connected to the thigh bone
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okay and we're just going to cut along here
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careful not to cut yourself
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and move this meat away
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and just kind of do like you did with the breastbone
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you can't i know you can't see
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let me get down here
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and take your knife
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and cut the tent in there cut as a tendon back here cut that
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tendon and keep on going
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just scrape the meat down like that
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just keep on scraping and scraping and scraping until you eventually get down to the
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bottom and then
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unscraping just keep scraping just keep scraping
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this is why it's really important to have a sharp knife okay we're almost got it
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there we go here it comes
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you'll hear it
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one little piece it's still stuck
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what
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scissors
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there we go ta-da
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yeah last part is the leg here i've already taken the skin part off
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now this is kind of interesting because you're going to find some really long tendons
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so take your long eye here and cut
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along here
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cut along here separate it and try to separate it with
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your fingers
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and start taking the flesh off
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and you're going to run into these lovely things
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[Music]
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you want to make they're sure then
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[Music]
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so [Music]
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[Music] another one
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[Music]
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[Music] do
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[Music] we'll see in a minute what happens with
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these [Music]
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white things [Music]
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[Music]
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this is how [Music]
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or pliers [Music]
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i have to be strong
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[Music]
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one [Music]
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okay [Music]
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is [Music]
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is
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[Music]
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around here
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[Music]
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leg number two okay
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like this try not to cut try not to cut out your glove
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this one is being particularly different there we go
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there we go now we're just going to take this little guy
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and we're going to cut
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make sure that you save the oysters that's a little pocket of meat in the back it is so good
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i'm gonna take this and just keep on going
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so easter
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the other good thing about doing this doesn't have to be perfect
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no one's going to know if it's not perfect
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what am i doing here okay a little bit right here
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almost
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oops
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and i'm just going to cut down here
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there we go almost this off
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one little more piece and we take this
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you know where that's going right that's going to the stockpot make beautiful wonderful stock out of that
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okay miss bertha is all tied up she's ready to go now
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we're gonna put her with a little brine and
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this is some kosher salt just in case you're wondering these are
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pink salt crystals i just leave them in here because i like the way they look okay we're gonna put some salt in here
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herb stripper balls i like pansies just put them in here
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these give excellent flavor just mix this around
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like that and then we're going to take that and we're going to put this all in here
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and rub it in
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this is a dry brine look at all the little pieces
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here okay
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put it all together okay
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[Music] and now i'm gonna stick bertha in here
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and she's going to go to sleep
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in the refrigerator for 24 hours and then we're going to
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take her out and we're going to cook her and we'll show you how that looks then
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see you later a few moments later there you have it
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bertha deboned and roasted to perfection
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you
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